Description
A moist and tangy rhubarb cake paired with a rich, creamy vanilla sauce, perfect for spring and summer desserts.
Ingredients
Units
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- 2 cups diced rhubarb
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar (for topping)
- 1/2 tsp cinnamon (for topping)
- 1 tbsp butter, melted (for topping)
- 1/2 cup granulated sugar (for sauce)
- 1 tbsp cornstarch (for sauce)
- 1 cup water (for sauce)
- 2 tbsp butter (for sauce)
- 2 tsp vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix well.
- Stir in the buttermilk and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in the diced rhubarb and spread the batter into the prepared baking dish.
- Mix together the brown sugar, cinnamon, and melted butter. Sprinkle over the batter.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- For the vanilla sauce: In a saucepan, combine sugar and cornstarch. Stir in water and cook over medium heat until thickened, about 5 minutes.
- Remove from heat and stir in butter and vanilla. Serve warm over slices of cake.
Notes
- Fresh or frozen rhubarb can be used.
- Store any leftover cake in the refrigerator for up to 4 days.
- Vanilla sauce can be made ahead and gently reheated before serving.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg